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Ranch dip with a sweet, nutty crunch. Flavor can’t get more straightforward in terms of crowd-pleasing than this. You don’t have to love almonds to enjoy this chicken, and if you’re selling this to a youngster who forbids the mention of nuts, maybe just don’t say anything. Ignorance truly is bliss.
1 chicken, cut into eighths, or 10 drumettes
1/4 cup Gefen Mayonnaise
1 tablespoon Gefen Honey
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped fresh dill or 3 cubes Gefen Frozen Dill
4 cloves garlic, minced, or 4 cubes Gefen Frozen Garlic
1/2 cup slivered almonds
1 tablespoon Gefen Potato Starch
1 tablespoon brown sugar
1/4 teaspoon salt
2 teaspoons oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place all marinade ingredients in a ziplock bag and mix until all combined. Add the chicken pieces.
Allow to marinate for at least one hour or up to three hours.
In another bag, place almonds, potato starch, salt, and brown sugar. Crush with your fingers or the bottom of a heavy bottle until you get coarse crumbs. Then add oil and mix.
Remove the chicken from the marinade and place in a pan. Pour the remaining marinade over the chicken.
Sprinkle with the almond crumb topping and spray with cooking spray.
Place the pan in the oven and bake for 45–60 minutes.
Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
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